Bread Machine recipe help - wrong amts?

[piratesmate]

I'm notorious for not documenting original sources when I copy recipes. I wrote down a recipe for Apple Pie Bread some time ago but not the source. I made it yesterday & ran into some problems. The end result was good (in fact it was the first time EVER that the loaf came out without a huge hole in the bottom) but I wondered if I copied it down wrong??? Does anyone have this one?

Apple Pie Bread
1 1/8 c milk
3 Tbl oil
2½ Tbl sugar
¾ tsp cinnamon
1½ tsp salt
3 c flour
1½ tsp yeast
1 large apple, diced

Place all ingredients (except apple) into bread pan in order listed. Add apple at the beep & adjust flour as needed. Use “sweet” or “basic” setting.

I know it was really humid here yesterday, but this is the first time I needed to add more than 1 or 2 Tbl flour. I put in over an extra half cup! Any ideas? (Oh - because it was so humid I cut the milk to 1 cup before I started!)

 

[Twigs]

I don't have that recipe, but one of my bread machine books has a recipe for Johnny Appleseed Bread that is described as a sweet, chewy bread with a strong delicious taste of apples. And there is also a recipe for Apple-Butter Wheat Bread described as a good, mild, apple and wheat-flavored breakfast toast. If you would like either of these I'll write them out. Just let me know if you want the 1 lb loaf or 1 1/2 lb loaf proportions.

 

[pumba]

years and I have no adjusted the amounts yet.....I thought that the control function of a bread machine would take care of any problems.....I use it winter summer...spring or fall and I use the same EXACT amounts.......being percise is the main thing it says for failed breads......you did remind me to buy some more flour......thanks

 

[piratesmate]

I'm so jealous pumba! Never need to adjust? Wow! I read many sets of instructions & multiple threads before ever trying to use the machine for something other than the packaged mixes. After reading all of that good advice I'm very careful with the measurements - which is sooo weird for me! (I rarely follow a recipe exactly or measure for other foods. )

Even so, I've had to adjust - I think it's always been the flour, but at most 2 Tbl. As far as I remember, it's always been on extremely humid days (like August or during a Nor'Easter.) We live in an old farmhouse and the windows don't really sit too well in the walls. (Our curtains blow in the wind with the storm windows down! ) I kind of figure that has something to do with it. Doesn't anyone else ever need to add flour?